1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
In medium saucepan stir together water, rice, onion, garlic and salt, if desired.
Cover. Over high heat, bring to boiling.
Reduce heat to keep water simmering. About 10 minutes before rice is done (check
rice package for total cooking time needed), stir in green pepper and taco sauce.
Re-cover and cook until rice is tender, about 10 minutes longer.
Stir in tomato.
Remove from heat, cover and keep warm while poaching eggs.
In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce
heat to keep water gently simmering.
Break cold eggs, 1 at a time, into custard cup or saucer or break several into
bowl. Holding dish close to water’s surface, slip eggs, one by one, into water.
Cook until whites are completely set and yolks begin to thicken but are not hard,
about 3 to 5 minutes.
With slotted spoon, lift out eggs.
Drain in spoon or on paper towels and trim any rough edges, if desired.
To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates.
Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon
of the cheese.
Yield: 2 to 4 servings
Recipe and photo credit:
the American Egg Board.
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